The winemaker: Famille Langlois
Average annual production: 10 000 btles
Alcoholic Degree: 13% ​​/ vol
Available in: 75cl

Grape variety: Pinot Noir (80%) & Gamay (20%)
Type of Soil: Clay – limestone on Kimmeridgian marl
Yield: 50 hl / ha
Age of the vines: 35 years
Harvest: manual

Winemaking & Maturing
Cold maceration (6°C) for concentrate the components most noble (tannins, colors, precursors aromatic). Thermo stainless steel alcoholic fermentation regulated for 20 days. Pumping over twice a day for oxygenation for 4 weeks. Shedding to gently break the cap of marc in order to better fix the tannins and anthocyanins. Soft and slow pneumatic pressing to preserve the structure of the wine. Spring malolactic fermentation with endogenous bacteria. Aged in barrels for 12 months at 100%. Light filtration and bottling in June -july

“Garnet red. First nose revealing vanilla and coconut notes, accompanied byfragrance of cherry kirsch and roasted hazelnut pastes. Supple and silky attack, nicely structured on quality tannins. The roasted aromas expressed on the nose are found in the mouth on a background of berries black. Wine with good aging potential »

Keeping and conservation
5-10 years

Gastronomy - Culinary pairings:
To Serve at 16 ° C.
Good match with : duck breast deglazed with blackcurrant, stuffed pigeons with Morello cherry sauce, rabbit stew